Serves 6 Difficulty
1 lb. gf Italian sausage, crumbled 2 Tablespoons olive oil 2 garlic cloves, minced 1/2 cup dry white wine 2-28 oz. can crushed tomatoes 4-5 basil leaves, chopped 1 lb. gf penne 1 cup ricotta 8 oz. mozzarella, chopped 1 cup Parmesan cheese, grated
Pre-heat oven to 350 degrees F. Heat a large pot over medium heat. When hot, add oil. When hot, add sausage and garlic; cooking and stirring until sausage is browned. Add wine and simmer until liquid evaporates. Add crushed tomatoes and season to taste with salt and fresh ground pepper. Bring to a simmer then reduce heat to lowest setting. Cook for 1 hour. Remove from heat and add basil. Bring a large pot of water to a boil. Add pasta and cook al dente; drain and rinse. Toss pasta with 3 cups of sauce. Spoon half the pasta into a 3-1/2 quart baking dish. Top with spoonfuls of ricotta. Sprinkle with mozzarella and 1/2 of the parmesan cheese. Spoon on 1 cup of sauce. Top with remaining pasta and remaining sauce. Sprinkle with remaining parmesan cheese. Cover with foil and bake for 45 minutes. Uncover and bake for 30 more minutes or until sauce is bubbling around the edges. Remove from oven and let rest for 10 minutes before serving.